“Spaghetti” with Ricotta & Cherry Tomatoes is fresh and flavourful! This simple whole food dish is easy to prepare and only requires 6 simple ingredients. It’s the perfect dish during the summer months when fresh basil and cherry tomatoes are abundant. Gluten & grain free + low-carb.

After my recent trip to Italy, I’ve been feeling even more inspired to create healthier gluten free versions of some great Italian spaghetti dishes. This time around, I decided to experiment with one of my favourite cheeses growing up, ricotta!

I don’t consume dairy on a regular basis, but when I come across fresh, high-quality cheeses (like the ricotta cheese from Quality Cheese in Woodbridge) it’s an absolute MUST have!

There are a few ricotta inspired recipes I’ve been itching to try, but I wanted to start with this one since you can still find fresh tomatoes and basil in stores.

So, if your body can digest dairy well and you’re looking for a flavourful whole food “spaghetti” dish to try, I definitely recommend this one. It’s low carb, gluten & grain free!

What you need for “Spaghetti” with Ricotta & Cherry Tomatoes:

• Spaghetti squash
• Fresh ricotta cheese
• Cherry tomatoes
• Fresh basil leaves
• Garlic
• Extra virgin olive oil

If you love this recipe then you’ve got to try …

• “Spaghetti” alla Puttanesca
• Chicken Pesto “Spaghetti” 
• Quick “Spaghetti” Bolognese 
• “Spaghetti” alla Vodka

"Spaghetti" with Ricotta & Cherry Tomatoes

"Spaghetti" with Ricotta & Cherry Tomatoes is fresh and flavourful! This simple whole food dish is easy to prepare and only requires 6 simple ingredients. It's the perfect dish during the summer months when fresh basil and cherry tomatoes are abundant.

Print Recipe Pin Recipe

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Course: Dinner

Cuisine: Gluten Free, Grain Free, Italian, Low-Carb

Servings: 2

Ingredients

 

• 1 large spaghetti squash
• 8 oz fresh ricotta cheese
• 15 cherry tomatoes, quartered
• 10 fresh basil leaves, finely chopped
• 2 cloves garlic, crushed, whole
• 4 tbsp extra virgin olive oil
• 1 cup hot water
• Sea salt , to taste

Instructions

 

• Cut spaghetti squash lengthwise and remove seeds with spoon. Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash when done.
• When spaghetti squash is almost done, heat olive oil in saucepan (medium heat) and add garlic, tomatoes and salt.
• Cook for a few minutes until tomatoes soften and garlic begins to brown and then remove garlic cloves.
• Add ricotta cheese and 1 cup of hot water to tomato sauce and stir. Let reduce for a few minutes.
• Add spaghetti squash to saucepan. Toss and cook for 2 more minutes.
• Remove from heat, toss in basil and serve.

Notes

Note on spaghetti squash: Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.

Keyword basil, cherry tomatoes, healthy italian recipes, pasta, ricotta, spaghetti, spaghetti squash